Pad Thai (Sauteed Rice Noodles)
16 oz Rice noodles 1/2 c Vegetable oil 5 Garlic cloves (or more) -- finely chopped 1 lb Medium shrimp -- shelled and deveined 2 Firm-style bean curd squares -- cut into 1/2 inch cu...
Ingredients
- 16ozrice noodles
- 1/2cup vegetable oil
- 5garlic cloves (or more)
- 3/16cup fish sauce
- 1tbsp paprika
- 1/4cup sugar
- 2eggs; beaten
- 1/4lbmung bean sprouts
Directions
- 1
16 oz Rice noodles 1/2 c Vegetable oil 5 Garlic cloves (or more) -- finely chopped 1 lb Medium shrimp -- shelled and deveined 2 Firm-style b
- 2
beaten 1/4 lb Mung bean sprouts 3 Scallions -- cut into 1/2 inch pieces 1/2 c Ground unsalted peanuts 1 Fresh red chili pepper -- seeded & c
- 3
cut into wedges Coriander leaves for garnish 1/4 c Crushed red pepper (opt.) In a large bowl, soak the rice noodles in 10 to 12 cups of cold
- 4
Drain and cover with a damp towel to retain moisture
- 5
In a wok or large frying pan, heat the oil and stir-fry the garlic until it is light brown
- 6
Add the shrimp, bean curd and pickled turnips
- 7
stir in the vinegar, fish sauce, paprika and sugar
- 8
When thoroughly mixed, fold in the noodles